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Bread Rising Tips #2

Bread Rising Tips #2 — a community recipe on Potlikkr.

Ingredients

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Method (preview)

1. 1

   The last information I learned was while studying at Giuliano Bugialli's cooking school in Italy. It was using a sponge.

2. 2

   I've found that making a sponge first, then adding it to the rest of the flour always gives me consistent results as far as the texture and taste of the bread. The method incorporates a tip that Bugialli gave us about being able to tell when the sponge had "doubled" in bulk. He had us sprinkle a light coating of flour (about 1/8 cup) over the sponge and cover it with a dry towel. When the coating of flour had separated into "little islands," the sponge was ready to add to the flour and mix.